Christmas Cookies


Christmas Cookies


For the icing:

  • 200 - 300 g (2 - 3) cups royal icing sugar
  • 1 tsp lemon juice
  • Water


  1. For the dough: sift the flour, bicarbonate of soda, spices and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
  2. Beat together the egg and golden syrup. Add to the dry ingredients and mix to a dough. Knead briefly until smooth, then wrap in cling film and chill for 15 minutes.
  3. Heat the oven to 180°C (160° fan) . Line 2 large baking trays with non-stick baking paper.
  4. Roll out the dough on a lightly floured surface about 0.5cm|1/4" thick. Cut out festive shapes using cookie cutters or card templates.
  5. Place on the baking trays and using a skewer, make a wide hole in the top of the shapes (not too near the edge) through which ribbon can be threaded when they are baked.
  6. Bake for 12-15 minutes until golden. Cool on the baking trays for 10 minutes, then place on a wire rack to cool completely.
  7. For the icing: sift the icing sugar into a bowl and beat in the lemon juice and just enough water to give a thick coating consistency.
  8. Spoon into a piping bag and pipe decorative patterns on the biscuits, as in the photo. Leave to set.

Recipe by Ballantyne Butter.

Ingredients for Christmas Cookies

White Wings Plain Flour 1kg

$2.99 ea

Mckenzies Bi-Carb Soda 350g

$4.50 ea

Maldon Sea Salt Flakes 240g

$7.99 ea